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Gluten-free cinnamon swirl banana bread with sliced bananas on a wooden table.

Gluten-Free Cinnamon Swirl Banana Bread

A delightful gluten-free banana bread with a sweet cinnamon swirl, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed Use very ripe bananas for the best flavor.
  • 1/4 cup coconut oil, melted Can be substituted with other oils if preferred.
  • 1/4 cup honey or maple syrup Feel free to substitute with maple syrup.
  • 1 teaspoon vanilla extract
  • 2 large eggs
Dry Ingredients
  • 1 cup gluten-free flour blend Ensure it includes xanthan gum or add it separately.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
Cinnamon Swirl Mixture
  • 1/4 cup brown sugar To be mixed with additional cinnamon.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the mashed bananas, melted coconut oil, honey (or maple syrup), and vanilla extract until well combined.
  3. Beat in the eggs one at a time.
  4. In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, mix together the brown sugar and additional cinnamon for the swirl.
Baking
  1. Pour half of the banana bread batter into the prepared loaf pan, sprinkle half of the cinnamon sugar mixture on top, then add the remaining batter and top with the rest of the cinnamon sugar mixture.
  2. Use a knife to gently swirl the mixture together, creating a beautiful pattern.
  3. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  4. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Wrap tightly in plastic wrap or store in an airtight container. Lasts a few days on the counter, up to a week in the refrigerator. Freeze individual slices for long-term storage.